ARTIBONITE CARIBEAN RESTAURANT

Name: ARTIBONITE CARIBEAN RESTAURANT
Address: 7824 W SAMPLE RD, MARGATE, FL, 33065, US
Rating: 0

7824 W SAMPLE RD, MARGATE, FL 33065

License #1619402

☕ Café/Breakfast ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

September 30, 2026 · 9 findings · 2 critical

Routine - Food (follow-up)

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Quick take

ARTIBONITE CARIBEAN RESTAURANT in MARGATE currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on September 30, 2026. Across those visits, inspectors documented 92 total violations — 22 critical, 21 major, 49 minor.

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The latest inspection on September 30, 2026 shows 9 observation rows: 2 critical, 2 major, and 5 minor.

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Inspector notes

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ARTIBONITE CARIBEAN RESTAURANT has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

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Official DBPR inspection report ↗

Disposition: Call Back - Admin. complaint recommended
[02C-02-5] Observed at callback inspection same. Cooked oxtail and pork in 2 door reach in cooler not date marked. Per manager not prepared in last 24 hrs.
[23-03-4] Observed at callback inspection floor in storage room soiled with trash under shelves.
[32-05-4] Observed at callback inspection same.
[08B-38-4] Observed at callback inspection same. Case of turkey (40F) just delivered on floor in hallway by kitchen.
[12A-03-4] Observed at callback inspection same. Employee rinsed hands in triple sink. Reviewed again with employees to use only hand sink.
[36-06-4] Observed at callback inspection same. Soiled cardboard in front of triple sink.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1. 2 Door Reach in Cooler- pork (51F - Cold Holding); turkey (55F - Cold Holding); goat (53F - Cold Holding); mix veggie(52F - Cold Holding); ox tail (61F - Cold Holding); black bean (58F - Cold Holding) in unit over 4 hours Per Operator not prepared or portioned today. See stop sale 2. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed lettuce (73F)on prep table ambient cooling for over 4 hours. See stop Sale
[32-12-6] Covered waste receptacle not provided in mens bathroom used as a unisex bathroom. While the female bathroom is out of service.
[03A-02-5] Observed at callback inspection same. In 2 door reach in cooler, cooked oxtail (60F - Cold Holding); cooked pork (56F - Cold Holding); cooked legume (57F - Cold Holding). Per manager, none prepared or portioned today and in hunt more than 4 hours. See stop sale.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[12A-18-4] Employee dried hands on clothes/apron/soiled towel after washing. Discussed proper handwashing. Employee properly washed hands.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed on white refrigerator door handle and oven door handles debris and grease buildup.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed heavy soil and dirt in back storage room and kitchen.
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Observed under triple sink clean dishes stored on soiled floor.
[32-05-4] Female Bathroom facility in disrepair observed out of order sign.
[41-10-4] Toxic substance/chemical improperly stored. Observed on crates in kitchen bleach stored with vinegar and clean dish ware.
[12B-01-4] Employee grab veggie mix in reach in cooler and began eating while preparing food.
[22-35-5] Food preparation sink has soil/old food residue. Observed prep sink area soiled with old residue. Operator cleaned .
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in triple sink. Discussed proper handwashing locations.
[32-12-6] Covered waste receptacle not provided in mens bathroom used as a unisex bathroom. While the female bathroom is out of service.
[36-06-4] Cardboard used on floor in kitchen as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
[08B-38-4] Food stored on floor. Observed in kitchen employee pour rice into a pot on soiled floor then proceeded to cook beans on stove.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed lettuce (73F)on prep table ambient cooling for over 4 hours. See stop Sale
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1. 2 Door Reach in Cooler- pork (51F - Cold Holding); turkey (55F - Cold Holding); goat (53F - Cold Holding); mix veggie(52F - Cold Holding); ox tail (61F - Cold Holding); black bean (58F - Cold Holding) in unit over 4 hours Per Operator not prepared or portioned today. See stop sale 2. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed lettuce (73F)on prep table ambient cooling for over 4 hours. See stop Sale
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 Door Reach in Cooler- pork (51F - Cold Holding); turkey (55F - Cold Holding); goat (53F - Cold Holding); mix veggie(52F - Cold Holding); ox tail (61F - Cold Holding); black bean (58F - Cold Holding) in unit over 4 hours Per Operator not prepared or portioned today. See stop sale
[14-31-5] Inside white refrigerator Nonfood-grade bags used in direct contact with raw marinated chicken.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed on prep sink frozen raw chicken and raw turkey thawing at room temperature. Discussed proper thawing methods. Operator moved to cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit in unit less than 4 hours. 1.steam table: cooked corn (115F - Hot Holding); meat soup (113F - Hot Holding); Observed unit water temperature 116F. Operator moved to stove to reheat to 165f. 2. STOVE- ; bean mix (130F - Hot Holding); fish soup (121F - Hot Holding); plantains (130F - Hot Holding); legumes (130F - Hot Holding) 3. Upper Stove:rice (87F - Hot Holding); beans (123F - Hot Holding) Observed on stove less than 4 hours under no temperature control. Stove not on. Operator reheated to 165F.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed ready to eat legume soup, oxtails, black beans, turkey and pork inside 2 Door cooler no date marking. Per Operator prepared over 25 hours. Nothing prepared or portioned today.

Disposition: Met Inspection Standards
[12B-01-4] Employee eating while preparing food. Employee eating food while prepping food in kitchen. Operator instructed employee to stop eating while cooking. Employee discarded food
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored on top of salt container. Operator removed phone
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Gap observed at back exit door by mop sink
[08B-38-4] Food stored on floor. Container of cooked beans stored on floor in kitchen. Operator elevated container
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents soiled at cookline
[02D-01-5] Working containers of food removed from original container not identified by common name. Salt container in kitchen not labeled. Operator labeled salt container
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves without first washing hands. Reviewed hand washing procedures. Operator removed gloves then washed hands
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed big 6 with operator. Provided hand out
[31A-11-4] Handwash sink used for purposes other than handwashing. Kitchen hand sink used to store cooking containers. Operator removed containers
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator provided during inspection
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at kitchen hand sink. Operator provided paper towels
[05-08-4] No probe thermometer provided to measure temperature of food products. No probe thermometer provided at inspection

Disposition: Warning Issued
[05-08-4] No probe thermometer provided to measure temperature of food products.
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Large clean pots stored on floor of kitchen by cook line.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee closed water bottle on top of microwave in kitchen.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Visible gap at bottom of back door.
[08B-38-4] Food stored on floor. Gallon jugs of vinegar and container if fryer oil on floor in kitchen area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have buildup of grease.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Heavy discoloration around top of walls due to grease buildup.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink sanitizer reading 10ppm chlorine. Manager added bleach to correct 100ppm chlorine.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Next to cook line under no time or temperature control, stewed fish (109F - Hot Holding). Per employee finished cooking approximately 10:30am and moved off stove. Employee replaced back on stove to reheat for proper hot holding.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On table by steam well, sliced tomatoes 63F at 11:35am (cut cooling 20 minutes) to 66F at 11:50am. Employee moved tomatoes to reach in cooler to properly chill.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Wilcia Benjamin 10-19-2017 ServSafe
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In Traulsen reach in cooler pans of cooked beef missing date mark when produced. Per manager in cooler more than 24 hrs.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Styrofoam cup in container of ground cor in back storage room.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1) Employee purses hanging on dry hood shelf at entrance to kitchen. 2) Employee cell phone and money on top of bulk rice container on dry goods shelf at entrance to kitchen.
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee washing dishes in middle sink of three compartment sink. Reviewed proper set up of triple sink and provided bulletin to post. Employee correctly set up sinks.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Visible gap at bottom of back door.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in contact with rice in bulk container on dry goods shelf at entrance to kitchen. Employee removed scoop.
[51-13-4] No Heimlich maneuver/choking sign posted. Poster printed and provided.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At kitchen hand sink. Sign printed and posted.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Styrofoam to go boxes on top of microwave not inverted. Employee inverted.
[08B-12-5] Stored food not covered. In Traulsen reach in cooler, container of cooked oxtail not covered.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at front counter reading over 200ppm chlorine. Manager remade to proper 100ppm chlorine.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee washed and rinsed pans, put on new gloves, and went back to preparing raw vegetables without first washing hands. Reviewed proper hand washing procedures with manager.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing and rinsing pans in triple sink without setting up a sanitizer sink. Reviewed proper washing procedures with manager.
[03D-07-5] Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. In True reach in cooler in kitchen, cooked pork 68F at 10:10am (prepped cooling 2 hrs) to 65F at 10:40am. Based on times and temperatures pork will not return to 41F in proper time.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Wilcia Benjamin 10-19-2017 Manager scheduled for new test as did not pass first attempt.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[31B-03-4] No soap provided at handwash sink. No soap in mens restroom.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Bus pans of raw chicken and raw fish in back store room chest freezer not date marked.